Beltran-Barrientos LM, Hernandez-Mendoza A, Torres-Llanez MJ, Gonzalez-Cordova AF, Vallejo-Cordoba B. - 47655 N - J Dairy Sci 2016 ; in press.

Invited review: Fermented milk as antihypertensive functional food

Over the past decade, interest has been rising in fermented dairy foods that promote health and could prevent diseases such as hypertension. This biological effect has mainly been attributed to bioactive peptides encrypted within dairy proteins that can be released during fermentation with specific lactic acid bacteria or during gastrointestinal digestion. The most studied bioactive peptides derived from dairy proteins are antihypertensive peptides; however, a need exists to review the different studies dealing with the evaluation of antihypertensive fermented milk before a health claim may be associated with the product. Thus, the objective of this overview is to present available information related to the evaluation of fermented milk containing antihypertensive peptides by in vitro and in vivo studies, which are required before a fermented functional dairy product may be introduced to the market. It was finally concluded that although commercial fermented milks with antihypertensive effect exist, these are scarce and most are based on Lactobacillus helveticus. Thus, a great opportunity is available for the development of functional dairy products with new lactic acid bacteria that support heart health through blood pressure- and heart rate-lowering effects. Hence, the consumer may be willing to spend in foods with important functional benefits.